Neapolitan Whirl Ice Cream

prep 20 mins, plus cooling and freezing cook 5 mins
  • 225 g (7½ oz) raspberries
  • 175 g (6 oz) caster sugar
  • 150 ml (¼ pint) water
  • 200 g (7 oz) plain dark chocolate
  • 600 ml (1 pint) double cream

Press the raspberries through a sieve to make a purée. Heat the sugar and measured water in a pan until the sugar dissolves. Bring to the boil and boil for 2 minutes until syrupy. Leave to cool.

Melt the chocolate with 150 ml (¼ pint) of the cream in a bowl over a pan of simmering water (see page 10). Stir until smooth, then allow to cool slightly. Whip the remaining cream with the cooled syrup until the mixture is softly peaking.

Spoon half the cream and syrup mixture into a separate bowl and fold in the raspberry purée. Half-fold the chocolate mixture into the remaining cream and syrup mixture until marbled.

Put alternate spoonfuls of the raspberry and chocolate mixtures in a freezer container. Using a large metal spoon, fold the mixtures together 2 or 3 times until slightly mingled. Freeze overnight until firm.

Transfer the ice cream to the refrigerator about 30 minutes before serving. Serve scooped into bowls.

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